Knead
Texture
Building structure mechanically. Tends toward chewy textures.
01At a glance
CategoryTexture
Taste impactNeutral
TextureChewy
02How to do it
- 1Bring the dough together, then push it away with the heel of your hand.
- 2Fold it back over, turn a quarter, and repeat in a rhythm.
- 3Continue until smooth and elastic.
- 4Use the windowpane test to check gluten development.
03Doneness & pitfalls
Doneness cues
- The dough is smooth, elastic, and stretches thin without tearing (windowpane).
Common mistakes
- Under-kneading leaves a weak, crumbly crumb.
- Adding too much flour while kneading makes it dry and tough.
- Over-kneading by machine can over-develop and tear the gluten.
04Texture outcomes
Chewy9.0